Pappardelle Alexandra Recipe
Broad ribbon pasta with pancetta, crab meat in a vodka tomato cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet over medium heat, heat the olive oil. Add the pancetta and cook until crispy, about 3-4 minutes. Add the onion and garlic, and sauté until the onion is translucent.
- 3
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka, and let simmer for about 5 minutes to reduce slightly.
- 4
Finish the Sauce
Reduce the heat to low and stir in the heavy cream. Add the crab meat, salt, and black pepper. Gently mix until heated through.
- 5
Combine with Pasta
Add the cooked pappardelle to the sauce and toss to coat. Stir in the Parmesan cheese and fresh basil.
- 6
Serve
Serve immediately with additional Parmesan cheese and basil if desired.
